Restaurant Chez M'alipasa

A French charcuterie platter including cured ham and slices of dry sausage. Salty and rich flavors. Usually enjoyed with bread and butter.

A cold terrine made of pork head meat pieces set in jelly. Gelatinous texture and firm meat pieces. Meaty and seasoned flavor, served cold as a starter.

A bistro classic made of hard-boiled eggs topped with a creamy homemade mayonnaise. Creamy and tender texture. Simple and tasty.

A coarse ground pork meat terrine, seasoned with pepper. Rustic and spicy flavor. Usually spread on country bread.

Fish fillets marinated in oil and herbs. Firm and melting texture, pronounced smoky and salty taste. Often served with potatoes or onions.

A very fine and creamy spread made from duck liver. Smooth and melting texture, rich and delicate flavor. Ideal on toast.

Half fresh avocado served with a classic vinaigrette dressing (oil, vinegar, mustard). Creamy texture and fresh taste. A light and vegetarian starter.

Salad made of cooked sausage (typical smoked sausage) seasoned with vinaigrette. Firm texture and smoky flavor.

Gratin made of a layer of minced beef covered with gratinated mashed potatoes. Served with a green salad. Comforting, moist, and flavorful dish.

Braised endives wrapped in a slice of ham, topped with béchamel sauce and gratinated with cheese. Combination of the bitterness of the endive and the sweetness of the creamy sauce.

Traditional French sausage made from pork intestines. Known for its characteristic strong smell and very pronounced taste. Firm texture on the outside and unique on the inside. For offal lovers.

Rabbit pieces simmered with mushrooms in a sauce. Rabbit meat is lean and tender, similar to chicken but with a more refined taste.

Beef tongue slices simmered until very tender, served with a tangy brown sauce with pickles and vinegar. Melting texture.

Grilled beef cut, tender and flavorful. Similar to sirloin. Cooked to your preference, usually served rare or medium-rare.

Long-fibered beef steak, known for its flavor, served with a confit shallot sauce. Slightly chewier texture but very juicy.

Thick cod fillet (white fish) cooked with tomatoes, garlic, and herbs de Provence. White, flaky, and delicate flesh with southern flavors.

Thick grilled hake fillet (white fish). Tender flesh and mild flavor. A simple and light fish dish.

Steamed potatoes, plain.

Fried potato sticks, crispy and golden.

Pasta, served as a side dish.

Cooked green vegetables, light and healthy.

White rice cooked in water.

Fresh seasoned green salad.

Sweet tart filled with bigarreaux cherries (a variety of cherries). Crispy crust and soft fruit.

Airy and rich chocolate dessert. Light and foamy texture, intense cocoa flavor.

Mixture of fresh seasonal fruit pieces in a light syrup. Fresh and sweet.

Fresh and creamy dairy product, similar to yogurt but milder. Can be served with sugar or fruit coulis.

Vanilla custard cream topped with a thin layer of crunchy caramelized sugar. Contrast between the warm/crunchy top and the cold/creamy bottom.

Whole fresh fruit.

Whole fresh fruit.

Vanilla-flavored ice cream. Cold, sweet, and creamy.

French soft-ripened cheese with a bloomy rind. Creamy texture and pronounced flavor. Served with bread.